Handbook : Unit informationEdith Cowan University

School: Business and Law

This unit information may be updated and amended immediately prior to semester. To ensure you have the correct outline, please check it again at the beginning of semester.

• Unit Title

  Food Service Management

• Unit Code

  HOS2500

• Year

  2019

• Enrolment Period

  1

• Version

  2

• Credit Points

  15

• Full Year Unit

  N

• Mode of Delivery

  On Campus
  

• Unit Coordinator

  Dr Joanna Maree PEARCE

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Description

This unit develops your understanding of the principles involved in the preparation, production and presentation of selected food commodities in use within the hospitality industry whilst adhering to current legislation. The unit focuses on the theoretical aspects of a variety of cooking methods and their influence on a selection of foods. It covers nutritional values of food materials, the concepts of food quality and the sensory characteristics of food. Students are introduced to various techniques of food preparation and presentation as well as practical applications of the principles of common methods of cooking.

Equivalent Rule

Unit was previously coded HOS1102, HOS1110, HOS2106

Learning Outcomes

On completion of this unit students should be able to:

1. Apply the basic methods of food production.
2. Describe the factors affecting microbial growth, the nature of food, and efficient work methods and apply these to sanitary and safe techniques of handling food.
3. Explain and discern the sensory attributes of a range of food commodities.
4. Explain the basic scientific principles underlying the different methods of food preparation and cooking in the production and presentation of different types of dishes.
5. Explain the importance of legislation concerning food, safety, and sanitation in food service establishments.
6. Identify and classify a range of food commodities.
7. Recommend appropriate storage conditions for food items.

Unit Content

1. Defining consumption of the food service experience from the guests' perspective.
2. Factors contributing to food spoilage and food poisoning; basic principles of food microbiology; practices in catering intended to prevent food spoilage and food poisoning.
3. Product and equipment recognition and identification.
4. Food hygiene regulations and other food laws.
5. Theoretical principles of safe and efficient work methods in food preparation.
6. Physical and chemical structure of a range of foods and how they are affected during food preparation.
7. Principles and techniques of food preparation, holding pre-service and presentation.
8. Nutritional qualities and sensory characteristics of food.

Learning Experience

Students will attend on campus classes as well as engage in learning activities through ECU Blackboard.

For more information see the Semester Timetable

Additional Learning Experience Information

This unit involves two symbiotic components. Theory seminar sessions of 2 hour duration will be conducted in a class room for part of the semester while 4 hour practical sessions will be conducted for the balance of the semester. Skills, techniques, and methods of food handling discussed during the theory seminars will be put into practice in the practical kitchen sessions. A hands on teaching and learning approach is encouraged in this unit and will be enhanced through the practical applications. The skills of working effectively and productively with others in a team building environment where appropriate communication and the development of cooperation is emphasised. The assessment methods provide students with the opportunity to demonstrate critical appraisal, practical knowledge, and application of skills. Students will demonstrate knowledge through practical sessions.

Assessment

GS1 GRADING SCHEMA 1 Used for standard coursework units

Students please note: The marks and grades received by students on assessments may be subject to further moderation. All marks and grades are to be considered provisional until endorsed by the relevant Board of Examiners.

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